4-602.11; Core; Drinking nozzles and fountains had debris on them. All equipment shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sausage, ham, and liquid eggs that were in the reach in cooler were temping at 48-50F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained At 41 F or less. PIC stated that the door to the cooler had been left open since the start of lunch and was temping that morning at 41 and below. CDI (PIC removed and discarded out of temp foods, Education) Reach-in cooler shall be monitored and door shall be kept closed to maintain 41F and below.
1.5
47.
4-501.11; Core; The freezer fans have ice building up on them. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. PIC stated that he had called in the repair man to fix it.
4-601.11 (A); Priority Foundation; Clean/sanitize clean end of dish sink drainboard. Cleaned/sanitized dishes and cookware must air dry or be placed on a clean/sanitized drainboard. All food/utensil contact surfaces must be cleaned good, then sanitized with 150-300 ppm quat solution. Items instructed to be cleaned; manager education. CDI Do not use hard to clean bread rack to air dry utensils or cookware on the clean end drainboard. Clean dishes were stored on a bread rack that was dirty. Bread rack discarded and will not be used going forward. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment of any food or grease buildup. General equipment cleaning.
0.5
55.
6-501.12; Core; Re-grout floor tiles were grout is heavily worn or almost missing entirely. Clean floors better under and behind equipment
4-602.13; Core; Clean tops and sides of all equipment of any food or grease buildup. General equipment cleaning.
1.0
55.
6-201.11; Core; Re-grout floor tiles were grout is heavily worn or almost missing entirely. Clean floors better under and behind equipment and in walk-in cooler.
4-601.11 (A); Priority Foundation; Soda nozzles have buildup and need to be taken apart and cleaned/sanitized. Clean/sanitize clean end of dish sink drainboard. Cleaned/sanitized dishes and cookware must air dry or be placed on a clean/sanitized drainboard. All food/utensil contact surfaces must be cleaned good, then sanitized with 150-300 ppm quat solution. Items instructed to be cleaned; manager education. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment of any food or grease buildup. General equipment cleaning.
0.5
55.
6-201.11; Core; Re-grout floor tiles were grout is heavily worn or almost missing entirely. Clean floors better under and behind equipment and in walk-in cooler.
4-501.114; Priority; Sanitizer solutions in buckets were weak. Use test kits and change solutions as often as necessary to maintain proper strength. Maintain 150-300 ppm quat. Use sanitizer on all food contact surfaces, equipment, and utensils. Solutions changed during inspection and tested good. CDI. Take apart soda nozzles and clean all buildup, then sanitize in an approved sanitizer. Manager education. CDI
1.5
49.
4-602.13; Core; General cleaning is improved. Continue to work on cleaning tops and sides of all equipment of any food or grease buildup. General equipment cleaning.
0.0
55.
6-201.11; Core; Re-grout floor tiles were grout is heavily worn or almost missing entirely.
3-501.16 (A)(2) and (B); Priority; Raw chicken on ice bath in prep area was 49-52F. All cold hold potentially hazardous foods must hold at 41F or below. Make sure ice bath is sufficient enough to hold proper temps. Staff should monitor ice and temps frequently to ensure temperature compliance. Out of temp product was discarded during inspection and ice and new product was added. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment of any food or grease buildup. General equipment cleaning.
0.5
55.
6-201.11; Core; Re-grout floor tiles were grout is heavily worn or almost missing entirely.
4-501.11; Core; Repair water drip in one reach-in cooler that is dripping into the bottom of cooler. All food was up on racks and no food was exposed to water. Repair this issue as soon as possible.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment of any food or grease buildup. General equipment cleaning.
0.0
55.
6-201.11; Core; Re-grout floor tiles were grout is heavily worn or almost missing entirely.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
16.
4-601.11 (A); Priority Foundation; Clean side drainboard of 3-compartment sink is visibly soiled with buildup. Clean this area of dish sink good, then sanitize with an approved sanitizer of 150-300 ppm quat. This side of sink should stay cleaned and sanitized since cleaned/sanitized dishes or cookware are stored or allowed to air dry there. Sink drainboard cleaned/sanitized during inspection. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment including shelving and lower shelving. Clean sides of fryers. General equipment cleaning.
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan. Click on 2017 FDA Food Code link at the top of page to go to download page.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Buckets of sanitizer weak throughout, container of sanitizer for milk shake machine weak. When using a Quaternary Ammonia sanitizer, the concentration must be between 200ppm-300ppm. Buckets were remade. Several food containers were placed on storage rack dirty. Make sure all items are visibly clean before sanitizing and storing.
1.5
17.
Liquid for chicken breading slightly warm, keep ice in and around product to keep 45F or below.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In the walkin freezer, water is dripping from the ventilaiton unit and forming ice blocks on boxes of food below. The water from this pipe is a potential contamination risk for foods. Move all boxes of food from below the problem area and place a container on shelf to catch drip. -completed during insp.-
1.5
11.
Soda nozzles need to be cleaned on a regular basis to prevent a build up.
0.0
17.
Small reach in cooler is holding foods inside at 49F-51F. Unit must be able to hold foods 45F or below. Do not use until repaired and able to do so.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Ice Machine has a black build up on the inside of storage bin, shield and top of the bin. Machine needs to be emptied and cleaned to remove the heavy build up and not contaminate the ice. Regular cleaning is needed to prevent. Will return on 11-10-2011 to verify that ice machine has been cleaned.
1.5
17.
Small reach in cooler is holding trays of ham and cheese at 49F-51F. Unit should be able to hold foods 45F or below. All foods were removed.
2.0
26.
Once opened, store all dry foods in a covered container. Wrapping in plastic wrap is not sufficient.
0.0
44.
Keep dumpster doors closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee beverage cup above ice machine, keep all beverages stored in a location that will not cause a cross contamination risk for foods. Keep away or below all food storage and food prep.
0.0
16.
Hamburgers sitting on the shelf outside of grill 106F-113F. Hamburgers need to be hot held in a unit that is capable of holding 135F or above, or cook to order. Hamburgers were discarded.
2.0
18.
Time stickers on the pans of sliced tomatoes and cheese stated 2:30 and another one stated 4:30. Time of inspection was 2:15 and temperature of foods were above 45F. When time is used to hold foods it must be accurate. When the 2 hour time control period has expired, the product must be discarded and the pans must be changed. Do not refill oud pans with new product.
*Provide the Time Control Procedure Approval from NCDENR*
1.5
40.
General cleaning needed on the bun toaster racks, under prep stations and serving line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
One food box was on the floor in the walk-in freezer. Make sure all food boxes are on approved storage and NOT on the floor.
0.0
11.
Change out sanitizer water in buckets once they become visibly soiled. Change solutions as often as required. Sanitizer was mixed much too strong at the mixing station @ 3-compartment sink. Dilute all solutions to 200-300 ppm quat. Use test kits to verify strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
34.
Minor air drying on food pans; do not stack items WET.
0.5
36.
Replace broken gasket on walk-in cooler door; replace any cracked food pans or lids; replace burned or damaged utensils and cookware.
0.5
40.
General equipment cleaning to fan covers in the walk-in cooler; clean under microwave ovens.
0.5
44.
Keep all dumpster doors and lids closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Chicken stips holding at 112 f. Make sure all hot potentially hazardous foods hold at 135 f or above.
2.0
17.
Walk-in cooler not holding temp. Some products inside read 52-53 f. These products were discarded. All cold potentially hazardous fods should hold at 45 f or below.
2.0
31.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Air-dry all utensils before stacking. Do not stack wet.
0.0
35.
Keep all single use articles wrapped up and protected.
0.5
40.
Clean interior of microwaves.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Clean hood, grill where buns go through & gaskets on coolers regularly to maintain clean facilities.
0.5
45.
Clean floors under and behind racks and equipment.
0.5
48.
GENERAL COMMENT Keep drive through window so it self closes or install a fly fan.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Be sure slicer is completely taken apart and washed, rinsed then sanitized. Routinely clean inside of ice machine so build up does not occur. Thoroughly clean soda nozzles so no build up occurs.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
DRINK NOZZLES NEEDED CLEANING AND SANITIZING. ALL FOOD CONTACT SURFACES AND EQUIPMENT SHOULD BE CLEANED AND SANITIZED. THIS WAS A REPEAT VIOLATION. THESE SHOULD BE CLEANED/SANITIZED AS OFTEN AS NEEDEDCORRECTED DURING INSPECTION
5.0
17.
CLEAN STORAGE RACKS IN THE WALK-IN COOLER; CLEAN SHELVING BEHIND DRINKFOUNTAINS
DRINK NOZZLES NEEDED CLEANING AND SANITIZING. ALL FOOD CONTACT SURFACES SHOULD BE CLEANED AND SANITIZED. EMPLOYEE CLEANED/SANITIZED NOZZLES DURING INSPECTION.
2.5
15.
AIR DRY ALL PANS/UTENSILS; DO NOT STORE CLEAN TEA CONTAINER ON THE FLOOR.
